Tapioca Pudding

From Julie

2 c. milk
1/4 c. sugar
2 1/2 Tb. quick tapioca
1/4 tsp. salt
2 separated eggs
2 Tb. sugar
1 tsp. vanilla

1. combine milk, 1/4 c. sugar, tapioca, salt and egg yolks in a 4 c. glass dish, mix well.

2. Cook in microwave for 8 minutes on 50% power, stir and cook for another 7-8 minutes in microwave at 50% power. (Until mixture boils).

3. While mixture is being zapped; beat the egg whites until frothy, then add 2 Tb. sugar and vanilla until hard peaks. Fold into hot pudding and serve.

Best when warm, extra yummy with raspberries. Can refrigerate the leftovers for a day.

Pretty straight forward recipe--but we're hooked.